Glenn Jacobs wrote:
> Its been a long time since I was in the Army, in fact I went in just 50
> years ago. They used to have cornbread often in the mess hall. It was
> unlike any I have had in restaurants or that my wife makes or that comes
> out of a box. It was not sweet and had a significant corn taste and was a
> tad on the dry side. Most of our cooks seemed to be from the South (US)
> and maybe that had something to do with it. If anyone has a recipe or a
> source or an idea I would appreciate it.
>
> Thanks in advance.
>

My wife makes cornbread like that. I'll get the proportions tonite. I
know it's basically white cornmeal, buttermilk, egg, and baking soda. No
flour and no sugar. Melt some Crisco (shortening) in an iron skillet in
the oven while it preheats (400 degrees?). Pour a little of the hot Crisco
into the batter and stir it in, pour the batter into the skillet, bake
about 20 minutes.

It's good for sopping up runny pinto beans or blackeyed peas, but other
than that it's way too dry and I much prefer my cornbread that has yellow
cornmeal and flour in it (like Yankee cornbread) but no sugar. Wife like
to crumble up her leftover cornbread into a glass and pour milk over it.

-Bob